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Recipes from the famed Mister Kelly's nightclub, published in collaboration with the Newberry exhibition A Night at Mister Kelly's.

Based on the original Mister Kelly’s recipe. Reduced from restaurant scale to family scale by Luciana Major.

Ingredients

• 1 2-ounce can of anchovies (with oil)
• 2 bunches of flat leaf parsley
• 1 bunch of green onions
  
• 1 cup of sour cream
• 3 cups of Hellmann's mayonnaise
• 3/4 cup of white vinegar
• 1 tablespoon of black pepper
• 1 tablespoon of salt
• 4-6 drops of green food coloring (for color)

Finely dice the anchovies and add, with the oil, to a bowl.

Chop the parsley leaves only, discard the stems. Add to bowl.

Chop the green onions, using both the white and green parts of the stalk. Add to bowl.

Add the rest of the ingredients to the bowl and mix to combine. Refrigerate for at least one hour before serving.

Based on the original Mister Kelly’s recipe. Topping reduced from restaurant scale to family scale by Luciana Major. Fillings added.

Candy Crunch Ingredients

• 1 cup corn syrup
• 1 cup water
• 2 cups of granulated white sugar
  
• 1 tablespoon baking soda
• A bit of food coloring to change the colors for holidays or special events (optional)

Pour all ingredients except baking soda into pan.

Cook until lightly brown, stirring frequently.

Remove from heat and set aside.

Add the baking soda and stir. Keep at room temperature.

Custard Filling Ingredients

• 1 1/2 cup whole milk (or heavy cream to make it thicker or creamier)
• 2 teaspoons of corn starch
• 3 tablespoons of sugar
• 3 egg yolks
• 1 teaspoon vanilla or to taste

Mix 1/2 cup of the milk with the cornstarch in a heavy-bottomed saucepan.

When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil. (Constantly stir so it doesn't stick to the bottom or scorch the milk.)

Remove from heat and set aside for 5-10 minutes to slightly cool.

In a small bowl, beat egg yolks with a fork or small whisk.

Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.

Return the egg/sauce mixture to the saucepan, stirring into the slightly cooled sauce.

Bring back to a boil, stirring constantly.

Remove from heat and add the vanilla extract.

Refrigerate for an hour while you make the cake and berry sauce.

Tip: To prevent custard forming a skin as it cools, cover with plastic wrap.

Raspberry Filling Ingredients

• 3 cups of raspberries (fresh or frozen)
• 1 cup of white sugar
• 1/4 teaspoon of salt
• 1/2 to one cup of water (see directions below)

In a pan, add berries and sugar. Just cover the berries with enough water to cover the berries - you may need more or less water if using fresh or frozen berries.

Simmer berry mixture and stir frequently for about 1/2 hour. White bubbles may appear on the top of the mixture; skim with a spoon to remove bubbles. Stir again.

Remove from heat.

With a mesh strainer, pour berry mixture into the strainer and with a bowl underneath to catch the liquid, use a spatula to press the berries to get all the liquid out. Discard the seeds.

Cool in the fridge until chilled. you will see the berry mixture will be more heavy and congealed from the sugar and pectin in the berries.

Cake and Assembly Instructions

Use your favorite white cake recipe. Bake in 9-inch round pans according to directions.

Remove from oven and cool (cakes will cool faster in refrigerator).

After cakes are cooled, turn upside down to remove from pan onto a flat surface.

With a serrated bread knife, slice cake along the middle to create 4 rounds of equal thickness.

Lay top part of cut cake onto a serving dish with the cut section facing up. (The filling and topping might overflow the cake so place 2-inch strips of wax or parchment paper under the bottom layer of cake to be removed after filling and topping. It’s best not to transfer the cake after it is filled and topped with candy crunch topping or it may break.)

Add a thin layer of custard. Add a thin layer of berry sauce. Add a layer of cake.

Repeat previous step until your last layer of the top is ready. Use the bottom of the last piece of cake for the top so it is flat.

Lightly pour the topping on the top of the cake and smooth out with a spatula. Keep the topping thin but use enough to cover the top and sides of the cake.

Refrigerate until the topping hardens.

Before serving, remove the wax/parchment paper and wipe sides of the cake platter.